Holu

Featuring the world’s rarest ingredients – most notably prime, dry-aged, and wagyu cuts of American, Japanese, Australian, and Spanish beef and pork – our menu is designed to experience individual selections by the ounce or, for the adventurous, as flights. Meats are cooked tabletop to perfection on smokeless, ceramic charcoal grills that have been imported from Nagoya, Japan, and built directly into each dining table. Many steakhouses rely on recipes and sauces or marinades. By contrast, at HOLU, all meats are cut and trimmed in our kitchen and cooked without any marinades on the tabletop Japanese grills. This technique allows their natural flavors to come alive as diners watch their meats expertly cooked to their desired temperature. Ceramic charcoal performs similarly to real charcoal by using heat radiation instead of naked flame while maintaining complete control of meat temperature and humidity. This differentiator allows the protein to finish perfectly browned on the outside and tender on the inside. It is a healthy, clean, and delicious way to prepare meats of the most superb quality. Guests who wish to counterbalance their meat tasting with seafood selections – or make an entire meal out of marine delicacies – will appreciate HOLU’s bountiful options. Our seafood offering includes fresh varieties sourced globally, some of which are dry-aged in-house while others are presented in show-stopping sushi and omakase presentations.